Thailand in a Dessert

By corlear

Ingredients

• FOR THE GRAPEFRUIT AND LIME TIMBAL:
• For the grapefruit gelatin:
• 11/4 cup grapefruit juice
• pinch powdered agar-agar
• 3 1/2 sheets gelatin (previously rehydrated in cold water)
• For the basic syrup:
• 1/8 cup sugar
• 11/2 tbsp water
• For the lime cloud:
• 1 1/4 cup water
• 41/4 sheets gelatin (previously rehydrated in cold water)
• 4 tbsp lime juice
• 1/8 cup basic syrup (see previous step)
• grated rind of 2 limes
• To finish:
• grated fresh ginger
• For the coconut foam:
• 11/4 cup coconut milk, sieved
• 1/3 cup single cream (35% fat)
• 1 sheet gelatin
• 1 1-pint ISI foaming canister
• 1 N|2O cartridge
• For the curry sponge:
• 11/4 cup milk
• 1/2 oz Madras curry powder
• 11/2 cup single cream (35% fat)
• For the lemon verbena sorbet:
• 2 cups lemon verbena water
• 51/4 oz glucose
• 1/2 oz dextrose
• 1 tbsp sorbet stabilizer
• 1 sheet gelatin (previously rehydrated in cold water)
• 1 Paco Jet container
• For the neutral caramel:
• 4 oz fondant
• 3 tbsp glucose
• 1/4 cup Isomalt
• For the coriander caramel circle:
• 12 coriander leaves
• basic syrup (see previous step)
• 7 oz neutral caramel (see previous step)
• To finish:
• tamarind paste
• chili syrup
• 8 small fresh coriander leaves
• 8 small fresh basil leaves

Details

Servings 4

Preparation

Step 1

FOR THE GRAPEFRUIT AND LIME TIMBAL:
For the grapefruit gelatin:
1. Put 4 tbsp of grapefruit juice with the agar-agar in a pan. Bring to the boil and remove from the heat.
2. Dissolve the gelatin in the mixture and add the rest of the grapefruit juice.
3. Put a ¼" layer in a tray and leave to set in the fridge.

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the lime cloud:
1. Dissolve the gelatin in 1/3 cup of water at 120ºF.
2. Make sure the rest of the water and syrup are very cold.
3. Whip the jellied water, while it is still warm, and add the iced water and syrup. Continue whipping for 10 minutes.
4. When it is thoroughly whipped, add the grated lime rind and the lime juice.

TO ASSEMBLE THE TIMBAL:
1. Put a little fresh grated ginger on the grapefruit gelatin slice and cover with a 2/3" layer of lime cloud. Smooth the surface and leave to set in the fridge.
2. Once it is set, cut into 3" diameter cylinders.

For the coconut foam:
1. Heat the cream to 120ºF, dissolve the gelatin in it and mix with the coconut milk.
2. Strain and fill the canister.
3. Foam and leave to rest in the fridge for at least 1 hour.

For the curry sponge:
1. Mix the three ingredients when cold and allow the curry powder to hydrate and flavor the mixture.
2. Sieve so no particles are left and cool.
3. When you are ready to serve it, emulsify in the Thermomix and leave it to rest for a few seconds for the sponge to settle.

For the lemon verbena sorbet:
1. Put a small part of the lemon verbena water, glucose, dextrose and stabilizer in a pan.
2. Heat to 185ºF and dissolve the gelatin in it. When it is cold, add the rest of the lemon verbena water and leave to stand overnight.
3. Fill the Paco Jet container and freeze for 12 hours.

For the neutral caramel:
1. Put the fondant and glucose in a pan and once they have dissolved, add the Isomalt.
2. Heat to 325ºF. Remove from the heat and leave to come off the boil.
3. Leave to cool

For the coriander caramel circle:
1. Soak the coriander leaves in the basic syrup and bake at 275ºF for 10 min, So that they caramelize.
2. Meanwhile, grind the neutral caramel into a powder and sieve over a Silpat liner on a tray with a stencil with 2 x 2" squares on top.
3. Remove the stencil and place 3 caramelized coriander leaves on the caramel cylinders.
4. Place in the oven at 345ºF for 1 minute for all the ingredients to melt together.

Final Steps & Preparation:
1. Put the lime and grapefruit timbal on a plate and drizzle the tamarind paste around it.
2. Place a little chili sauce on top.
3. Place the other items on top of the timbal: the lemon verbena sorbet, the coconut foam and the curry sponge.
4. Finish with the fresh coriander and basil and top with the coriander caramel.